I recently only began and enjoyed eating mushrooms—whether shiitake, wild, button or other varieties. And it is also only recently that I found out mushrooms are also great with pies and quiches, not only with viands.

Here’s a mushroom quiche recipe that uses fresh and homemade crust.

Ingredients: (serves 6 to 8 )

1 recipe pie dough

2 tablespoons olive oil

2 medium shallots, thinly sliced

1 pound assorted mushrooms, quartered or sliced

Salt and freshly ground pepper

1/2 cup milk

1/2 cup heavy cream

3 large eggs

Pinch nutmeg

6 ounces Gruyère cheese, grated (1 1/2 cups)

Procedure:

* On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom),…